Pitas with Falafel and Mint and Yogurt Sauce

Pitas with falafel and mint and yogurt sauce – a detailed recipe cooking. Time: 28 мин.Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 cans (425 gr.) Chickpeas (drain the brine and rinse)
• 3 good quality pitas cut in half
• 3-4 tbsp. l wheat flour, plus 1/2 tbsp.
• 1 large egg, lightly beaten with a fork
• 1/4 Art. fresh cilantro leaves (tamp)
• 1/2 tbsp. fresh parsley leaves (tamp)
• 2 cloves of garlic
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• Salt and ground pepper
• 3 l vegetable oil for deep fat
• Sesame mint and yogurt (see recipe below)

Toppings:

• 1 peeled and sliced 2.5 cm. Seedless cucumber
• 1 small head of lettuce sliced in small pieces Iceberg
• 1 small red head sliced into thin rings Luke
• 1 chopped green pepper (seeds) delete)

Sesame mint and yogurt sauce:

• 2 tbsp. natural yogurt
• Finely chopped mint leaves from 1 bunch
• 1/4 – 1/2 tsp dark sesame oil
• Zest and juice of 1 lemon
• Salt and pepper

Recipes with similar ingredients: pita, chickpeas, sesame seeds, lemon juice, lemon zest, cilantro, parsley, mint, cumin, cayenne pepper ground, red onion, garlic, iceberg lettuce, chili pepper, cucumbers, flour, eggs, yogurt

Recipe preparation:

1. In a food processor, mix chickpeas, 3-4 tbsp. l flour, cilantro, parsley, garlic, cumin, cayenne pepper, egg, salt and pepper. Beat in pulse mode until almost uniform. Shift mix in a bowl. The mixture should be dense enough to out of it it was possible to form balls. Add more flour if necessary. Form balls of dough about 5 cm in diameter. Shuffle them with the remaining 1/2 tbsp. flour, so that the balls were completely her covered. Let stand until the oil is warm enough.
2. On a moderate to high heat, heat the oil to 190 ° C. Check whether the oil has warmed up enough, dropping the remaining mixture for falafel. The dough should sink to the bottom, rise to the surface and swim. In batches, put balls in oil (try not to put too much) and fry until golden crisp, about 8 minutes Carefully remove from oil and dry from excess fat on a paper towel.
3. Put in the halves of the pita a filling of several chickpeas balls, add cucumber, Iceberg salad, red onion and pepper. Pour in yogurt sauce. Sesame mint and yogurt sauce: in mix yogurt, mint, sesame, lemon zest and the juice. Salt and pepper to taste. Put before serving in fridge.